Manager Restaurant
Resume:
Khalid Anjum Siddique
LIV-***/***, Phase-IV, Dumduma Housing Project,
Bhubaneswar. Khurda. Odisha. India-751019
Cell-0091-889-***-****. ******.********.*@*****.***
OBJECTIVE :
Seeking a challenging & fulfilling assignment with a growth oriented organization
CAREER SYNOPSIS :
F&B professional with over 17 years of experience across varied formats like Hotel, Fine Dining, Casual Dining, Food Courts, Quick Service formats, Café & Ice Cream Shop & Kiosk
AREA OF EXPOSURE:
Operations and Business Development
New concept Opening.
Plan, co-ordinate & monitor Daily restaurant & kitchen operations with team of managers
Plan for achieving monthly/yearly Sales targets
Determine schedules and staff requirements for restaurants & kitchen.
Oversee inventory & store operations
Managing the daily operations of business development by establishing a network of retail outlets in promoting the brand to customers for better management of their fleet.
Key Account Management & Servicing
Consumer Feedback process implantation
Target customer satisfaction by achieving delivery of service quality norms.
Improving operating systems to achieve greater guest delight.
Reviewing & interpreting the market trends/ client feedback.
Quality Assurance/ Compliance
Overseeing of brand standards so as to minimize gaps in actual vs. required standards.
Training & Development / Team Management
Interview, train, supervise & evaluate support staff within unit. Supervise & conduct scheduling of support staff. Provide direction, motivation and training to the team members.
CERTIFICATION :
Diploma in Hotel Management from Orissa Institute of Hotel Management and catering technology, Orissa on 1997.
IDUSTRIAL TRAINING :
6 month Industrial From GOA RENAISSANCE RESORT,GOA
3 month vocational training from STERLING RESORT,PURI
EDUCATION :
BECHLOR OF COMMERCE
ORGAIZATIONAL EXPERIECE :
CURRENTLY open my new consultancy in Bhubaneswar,India
New opening of Restaurant
Interior and layout set up
Passport
Visa
Manpower Supply.
Basic Hospitality Training.
Joined with Prime Minister Skills India as a Food & Beverage external verifier for Odisha Division.
GULF EXPERIENCE
Asst.Operation Manager -2016
(Worked with Al Maadaba restaurant WLL as a asst.Operation manager)
Asst. Operation Manager - 2015
(FOUR SEASONS TOURISM LLC,MUSCAT, OMAN, is a multi cuisine chain restaurant, having Italia fine dine “o sole mio”, Radisson blu, ANNAB-Lebanese restaurant,MAMASAN-Chinese restaurant, ROSSINE-Italian restaurant.)
Effectively manage the restaurant in the absence of the Restaurant Manager.
Manage operations with passion, integrity, and knowledge while promoting the culture and values of the restaurant.
Implement new company policies and procedures by developing plans and instructing staff.
Provide direction to shift leaders, and staff to achieve restaurant goals.
Consistently review operations and staff to identify any problems, concerns, and opportunities for improvement.
Provide coaching and feedback to managers and staff and assess performance on and ongoing basis.
Manage the restaurant to meet or exceed standards in food quality, safety, and cleanliness.
Solicit guest feedback to understand the needs and wants of customers.
Train and coach staff on guest services principles and practices.
Follow the Restaurant policies and procedures, including those for cash handing and safety/security
Monitor and maintain the Micros POS System.
Assist in conducting staff and daily pre-shift meetings
Assist in any areas of the restaurant when staffing constraints require.
YUM YUM TREE, BAHRAIN.
(Sr. Restaurant Manager -2010-2012)
(Indian, Italian, Chinese, Japanese & Thai cuisines)
AL AZZAM GROUP,BAHRAIN
(Area Manager)
In charge of all areas of operation for quick service restaurant.
Responsible for the start-up of all new restaurants in the south area.
Supervised 50 employees ;recruited, trained and conducted personnel performance evaluations.
Managed annual budget along with operation manager.
OTHER CAREER EXPOSURE:
Asst.Food & Beverage Manager - 2012-2015
[HOTEL THE CROWN is a 4 star hotel,having 2 north east frontier restaurant with 3 banquet facilities accommodating 20 to 600 pax.]
To create a work environment that is high in employee morale and provides constant learning & development.
To develop systems and procedures that achieves higher cost efficiency and guest satisfaction.
Recruitment and Performance Appraisal.
To work with the Executive chef in the area of cuisine, menu planning & design, arranging “food festivals” a part of F & B promotions.
To ensure through regular monitoring of Guest feedback, thank you letter to guest to increase a personalized service, prompt, efficient and accurate service to all guests.
To retain guests and enhance guest loyalty through introduction of various schemes, food festivals or other retention programmed.
To ensure that all the operational standards are set & followed.
To work in association with cost controllers in various areas of F & B costs.
To develop departmental trainers & oversee training activities within the department.
To maintain regular contacts with corporate and individual.
Food Court Manager - 2007 to 2010
THE FOODTALK, SELECTCITY MALL,SAKET,DELHI
[Wining awarded food court of Delhi; seating for 550; 68 staff]
Successfully opened a largest food court at south Delhi with 500 covers.
Responsible for handling a team of 8 Team leaders.
Analyzing and planning the unit's sales levels and profitability.
Streamlined the Training by developing Training manuals and imparted training to new joiners.
HOTEL AMARPREET (Mar 1997-Oct 1998).
Employed with Amarpreet, Aurangabad as a Steward
(Indian Restaurant & Banquet)
HOTEL WINDSOR CASTEL (Nov 1998-Jan2001)
Employed with Windsor castle, Aurangabad as a captain
HOTEL NAGINA (Jan 2001-Jun 2003)
Employed with Pearl Restaurant, Mumbai as a Sr. Captain
(Indian & Chinese Restaurant with Banquet)
BLUS FOODS PVT.LTD, FUTURE GROUP (July 2003-April 2004)
Employed with Bombay Blue, Mumbai as a Sr. Captain.
(Indian, Lebanese, Mexican & Italian cuisines)
BLUS FOODS PVT.LTD, FUTURE GROUP (April 2004-Aug 2005)
Employed with Noodle Bar,Mumbai as a Catering Assistant.
(All oriental Cuisines)
BLUS FOODS PVT.LTD, FUTURE GROUP (Aug 2005-Dec 2005)
Employed with Bombay Blue, Mumbai as a Asst.Restaurant Manager
(Indian, Lebanese, Mexican & Italian cuisines)
BLUS FOODS PVT.LTD, FUTURE GROUP (Dec 2005-March 2005)
Employed with Copper chimney, Mumbai as a Asst.Restaurant Manager
(Indian Cuisines)
PAN INDIA FOODS SOLUTIONS,FUTURE GROUP(March 2006-Sep 2007)
Employed with Lucknow Units as a Restaurant Manager
(Indian,Italian,Chinese & Thai cuisines)
MDP TRAINING :
Selected in the workshop of MDP (Management Development Programmer) for Nine months. Successfully completed.
GELATO ITALIANO:
The Ice Cream Parlor which is one of the best Italian dessert in India. Successfully completed six months training.
INDIA SKILLS MANIPAL EDUCATION :
Head External verifier(Food & Beverage) for the Odisha division since 2010
DATE OF BIRTH : 3rd May 1973
LANGUAGE PROFICIENC : English, Hindi, Urdu & Oriya
COMPUTER PROFICIENCY : Ms Office, Fidelio.
OPERATIONAL SOFTWAR : Micros and POS Shawman.
HOBBIES : Cricket & Music.
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